If you’re looking for a dinner recipe that’s packed with flavor, you’ll love this roasted salmon with watermelon salsa. It’s the perfect blend of sweet and savory flavors, creating a delicious and nutritious meal. This recipe is rich in omega-3 fatty acids and protein, making it great for active folks.
Note: This recipe was originally developed as part of a project with the National Watermelon Promotion Board, however this post was not part of the project.
Ingredients
Here’s a photo of the ingredients you’ll need to make the watermelon salsa:
You’ll also need ingredients for the salmon and veggies, which aren’t pictured. Here’s what you’ll need:
- Salmon – You can use wild caught or farm raised. Wild caught is a little leaner so it may cook a bit more quickly than farm raised. Look for 1 or 2 fillets that make up the total weight. (If you are using pre-portioned 4-6 ounce fillets instead, you’ll want to cook the veggies for a little bit first, then pop the salmon on the pan. This will ensure the veggies and salmon are both cooked by the end.)
- Spices – I’ve included my favorite spice blend for salmon, which uses paprika, garlic powder, oregano, salt, pepper, and cayenne. But you can also just use salt and pepper if you prefer!
- Veggie – I like to use green beans because I find they cook evenly alongside the salmon. You can mix this up with other types of veggies. Options that can roast to tender in about 15 minutes include asparagus, zucchini, yellow summer squash, and mushrooms.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
In a mixing bowl, combine the green beans, olive oil, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Spread those around on a parchment-lined baking sheet, then place the salmon in the center of the baking sheet.
Prepare the spice blend for the salmon by combining the paprika, garlic powder, oregano, cayenne (if using), and remaining salt and pepper. Spread that over the salmon fillet(s).
Bake that in the oven for at 425 degrees F for about 15 minutes, or until the fish flakes easily with a fork.
Remember, if cooking smaller pieces of salmon, you should instead cook the veggies by themselves first for 5-10 minutes, and then start checking the salmon at 8-10 minutes.
Meanwhile, as the salmon is cooking, prepare the watermelon salsa by combining the watermelon, red onion, cilantro, jalapeno, lime, olive oil, and salt in a bowl.
Serve the salmon topped with watermelon salsa alongside the green beans (or other veggie of your choice).
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Yes. Thaw the frozen salmon prior to cooking. This can be done overnight in the refrigerator or can be done in cold water a little while before preparing the recipe.
Sure, if it’s summertime and you prefer using the grill, that works well. Note that you’ll need to adjust the cooking time.
Store the leftover salmon and watermelon salsa separately in the fridge. Use within 3 days.
Yes, there are no ingredients in this recipe that contain gluten.
Nutrition Benefits
As a dietitian, I love this recipe for several reasons…
- Provides protein – One serving of this recipe (using wild caught salmon) provides 31 grams of high quality protein, key for supporting muscle repair and recovery after workouts.
- Contains omega-3 fatty acids – These healthy fats may play a role in brain health, heart health, and joint health.
- Provides Vitamin D – Many people do not get enough Vitamin D each day, so this recipe is great in that it provides an excellent source. Vitamin D is important for active women for bone health, immune health, and exercise recovery.
Keep in mind this is a light recipe, so if you’re active, you’ll want to increase the calories by including a starch on the side. A baked potato, quinoa salad, or rice pilaf would all work well!
More Healthy Dinner Ideas
If you’re looking for more nutritious dinner recipes, be sure to give one of these a try:
- Watermelon panzanella salad
- Roasted salmon with herbed yogurt sauce
- Sheet pan chicken drumsticks and veggies
- Ground pork stir fry with green beans and mushrooms
I hope you enjoy this roasted salmon with watermelon salsa! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Roasted Salmon with Watermelon Salsa
Ingredients
For the roasted salmon and green beans:
- 1 lb green beans, ends trimmed
- 1 tbsp olive oil
- ½ tsp salt, divided
- ½ tsp black pepper, divided
- 1 ¼ lb salmon (I prefer wild caught; see notes)
- 1 tsp paprika
- ¼ tsp garlic powder
- ¼ tsp oregano
- ⅛ tsp cayenne (optional)
For the watermelon salsa:
- 2 cups diced seedless watermelon
- ¼ cup diced red onion
- ¼ cup chopped fresh cilantro
- 1 jalapeno, seeded and minced
- ½ lime, juiced
- ½ tbsp olive oil
- ⅛ tsp salt
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, toss the green beans with the olive oil, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Spread on the baking sheet, leaving space in the center of the baking sheet. Place the salmon in the center of the baking sheet.
- In a small prep bowl, combine the paprika, garlic powder, oregano, cayenne, and remaining ¼ teaspoon of salt and ¼ teaspoon of pepper. Spread on top of the salmon.
- Place the baking sheet in the oven, and bake for about 15 minutes, or until the salmon flakes easily with a fork and the green beans are tender.
- Meanwhile, prepare the watermelon salsa. Combine the watermelon, red onion, cilantro, jalapeno, lime, olive oil, and salt in a bowl. Stir well.
- When the salmon and green beans are done cooking, divide into four portions and top the salmon with the watermelon salsa.
Notes
- I recommend using 1-2 large salmon fillets, rather than individually portioned pieces of salmon for this recipe. Individually portioned salmon will cook more quickly, so you may end up with overcooked salmon or undercooked green beans. However, if you do have smaller pieces, you can simply cook the green beans alone for 5-10 minutes first, then add the salmon and start checking it around 8-10 minutes.
- I prefer wild caught salmon but farmed salmon is fine to use too! The nutrition analysis below is based on wild caught salmon which is a little leaner. Wild caught fish may cook a little more quickly than farm-raised fish due to the lower total fat content.
- This is a light recipe, so if you are active I’d encourage you to pair it with a starchy side like a baked potato or rice pilaf.
Nutrition
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